The star of this one-skillet dinner is a big meaty pork chop, brined to be extra juicy. Baby artichokes are easier to work with than big globes, if you snap off a few leaves and lop off the tops.
What You Get
Brined pork chop
What You’ll Need
Olive oil or butter
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 425°F. To prep the artichokes, snap off the outer layer of leaves and cut off the top three-quarters of the remaining leaves. Use a peeler or knife to trim away the outer layer and base of the stem. Quarter or halve the artichokes, and remove any fluffy choke, if necessary. Thinly slice half of the red onion. Thinly slice half of the lemon, removing and discarding any seeds. In a bowl, combine the artichokes, red onion, and lemon, drizzle with 1 teaspoon olive oil, season lightly with salt, and toss to coat.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop and cook until it begins to brown, about 4 minutes. Flip the pork chop and add the artichokes, red onion, and lemon around it in the pan. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, 20 minutes.
Transfer the pork chop to a cutting board to rest, 5 minutes. Rinse and drain the beans. Add the beans to the pan, along with a pinch of salt and 1 tablespoon butter. Stir until the butter melts. Return to the oven to warm through. Pick a handful of parsley, toss the stems, and chop the leaves.
When the pork chop has finished resting, slice the meat across the grain. Spoon the white beans and vegetables onto plates, with the sliced pork on the side. Sprinkle with parsley, grind with pepper, and serve warm.